Pasta and vegetable omelette

The Pasta and Vegetable Frittata is a dish that is very reminiscent of the grandmothers who offered their grandfather what was left of lunch for dinner.

Ingrediants:

Spaghetti or leftover pasta for lunch
4 eggs
4 generous spoons of parmesan or parmesan
200 gr of leftover cooked vegetables (spinach, courgettes, aubergines, peppers)
extra virgin olive oil
salt
3 – 4 tablespoons of milk

Method

Add the seasoned and chopped vegetables and the eggs, the cheese to the spaghetti or other pasta and turn well:

Heat a little oil in a non-stick pan.

When it is hot, add the pasta mixture and the vegetables:When a fairly compact crust has formed on the bottom, which you can see from the edges, slightly lifting the omelette,
turn the omelette upside down on a serving dish or lid.
Slide the omelette from the uncooked side into the pan, in which you have heated another teaspoon of oil.
Finally, complete the cooking for a few minutes, until a nice golden crust has formed on the other side as well.

Turn out your pasta and vegetable omelette on a plate and serve.